Ingredients
| 1 lb ground beef | | 2 tsp chili powder | | 1/2 tsp salt | | 1 can (11 ounces) corn, drained | | 1 cup prepared chunky salsa | | 12 taco shells, warmed | | Toppings: | | 1 cup Shredded Monterey Jack cheese | | 1 cup thinly sliced lettuce | | 1/2 cup sliced ripe olives | | 1/2 cup chopped tomatoes |
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Directions
 | Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings; season with chili powder and salt. |  | Stir in corn and salsa; heat through. Serve in taco shells with toppings. |
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| Recipe courtesy of the National Cattleman's Beef Association |
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